SWEA-Recept

Här är 4 recept tagna från våran Kokbok:

Traditional Pea Soup
Submitted By: Ida Ottesen

A soup traditionally served on Thursdays accompanied by Swedish punch and for dessert, thin pancakes with jam. Add a dab of mustard to the soup for extra spice

3 cups of dried yellow peas
7 or more cups of water
1 1/2 tsp salt or more to taste
1 medium onion finely chopped
1 1/2 lbs lean boneless cured ham, cut in 1/2 inch cubes
1 tsp thyme or more to taste
Pepper to taste

In a large pot, soak yellow peas in 6 cups water overnight. Or bring to a boil, cover and cook 2 minutes; remove from heat and let stand, covered, for 1 hour. Add salt, onion and pork. Cover and simmer 1 to 1 1/2 hours or until all is tender, stirring carefully once or twice toward the end of cooking to prevent scorching. Add more water if soup is too thick.
Season with thyme and pepper. Heat through and serve with prepared mustard on the rim of the soup plate.

Serves 6

Simple Potato Cakes (Rårakor)
Submitted By: Jennie Mildes

I used to make these easy cakes after school, now I make them as a quick lunch and enjoy them with lingo berry jam.

3-4 large potatoes
2-3 medium carrots
1-2 eggs
Salt and pepper to taste
Butter for frying

Service suggestions:
Fried bacon or ham, lingo berry jam and a glass of cold milk!
Peel potatoes and carrots.
In food processor, shred all vegetables.
Transfer vegetables to bowl, add eggs (use two eggs if larger batch, 1 egg if smaller)
Add salt and pepper to taste and stir until everything is well mixed.
Heat large frying pan and melt butter in pan.
When pan is hot, take mixture and form small caked, about 4 inch in diameter. The cakes should be fairly flat, not more than 1/4 inch thick.
Fry cakes 2-3 minutes on each side, until golden brown.
Keep hot in oven or serve immediately.

Serves 2

Beef Stew (Kalops)
Submitted By: Malena Grundel

2 pounds beef for stew
2 onions
1 large carrot
1 tbsp butter
2 tbsp tomato paste
2 bay leaves
10 allspice (whole)
6 white pepper (whole)
2 tbsp flour
4 cups beef broth (from cubes)
3/4 cup soy sauce (preferably mushroom-soy)
1 ½ tsp salt

1. Start to peel the onion and the carrot. Cut the onion in wedges and the carrot in pieces.
2. Cut the meat in small cubes.
3. Heat up the frying-pan. Brown the meat and onions in small batches. Don’t overload the frying-pan. Put everything in a bigger pot.
4. Add all the spices, the tomato-paste and the soy. Sprinkle the flour over it and add the broth. Stir well.
5. Let the stew come to a boil and let it thereafter simmer covered for about 1-1 ½ hour. Add the carrots the last half hour.
6. Serve with beet roots and potatoes.

Serves 8